EP0165573B1 - Procédé pour la stérilisation de matériaux d'emballage pour le remplissage aseptique de jus de fruits et de vin - Google Patents

Procédé pour la stérilisation de matériaux d'emballage pour le remplissage aseptique de jus de fruits et de vin Download PDF

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Publication number
EP0165573B1
EP0165573B1 EP85107396A EP85107396A EP0165573B1 EP 0165573 B1 EP0165573 B1 EP 0165573B1 EP 85107396 A EP85107396 A EP 85107396A EP 85107396 A EP85107396 A EP 85107396A EP 0165573 B1 EP0165573 B1 EP 0165573B1
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EP
European Patent Office
Prior art keywords
acid
alcohol
wine
concentration
ppm
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP85107396A
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German (de)
English (en)
Other versions
EP0165573A2 (fr
EP0165573A3 (en
Inventor
Erwin W. Dr. Wartenberg
Hong-An Dr. Duong
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tetra Laval Holdings and Finance SA
Original Assignee
Tetra Laval Holdings and Finance SA
Tetra Pak Finance and Trading SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tetra Laval Holdings and Finance SA, Tetra Pak Finance and Trading SA filed Critical Tetra Laval Holdings and Finance SA
Priority to AT85107396T priority Critical patent/ATE38809T1/de
Publication of EP0165573A2 publication Critical patent/EP0165573A2/fr
Publication of EP0165573A3 publication Critical patent/EP0165573A3/de
Application granted granted Critical
Publication of EP0165573B1 publication Critical patent/EP0165573B1/fr
Expired legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
    • B65B55/10—Sterilising wrappers or receptacles prior to, or during, packaging by liquids or gases

Definitions

  • the invention relates to a method for the sterilization of packaging materials for the aseptic filling of fruit juice and wine using sulfurous acid.
  • the invention has for its object to provide a method for the sterilization of packaging materials for the aseptic filling of fruit juice and wine using sulfurous acid, which causes a satisfactory germ killing in a short time.
  • the object is achieved in that the packaging material is treated with aqueous solutions of sulfurous acid and alcohols.
  • Figures 1 to 16 show the killing effect (reduction in the number of bacteria as a function of time) of sulphurous acid and alcohol in each case alone and of mixtures of sulphurous acid and alcohols when used against various yeasts, fungi and bacteria:
  • Aqueous mixtures (solutions) of sodium disulfite (Na 2 S 2 0 5 ) and ethanol were used as test substances, ethanol being present in a concentration between 96 and 100%. Since sulphurous acid develops its strongest germicidal effect in a strongly acidic range, the sodium disulfite used was acidified to a pH of 3.0 with citric acid after being dissolved in water.
  • the acidified, alcohol-containing Na 2 S 2 0 5 mixed solution contains not only alcohol but also sulphurous acid in various dissociation stages, the sulphurous acid being the effective antiseptic.
  • Fig. 1 shows the killing time curves of Saccharomyces cerevisiae at 22 ° C and at different H 2 S0 3 concentrations (weight as Na 2 S 2 0 5 ). Killing is quickest at a concentration of 40,000 ppm. Here a D value of D22 - 2 seconds is reached. (The D value indicates the time after which a certain number of bacteria has dropped by a power of ten at a certain temperature.)
  • the Mucor mold is even more resistant to H 2 S0 3 than Aspergillus niger, and the Mucor killing time curves at different H 2 S0 3 concentrations and at different temperatures are shown in FIGS.
  • a D value in the range of a few seconds becomes at 30,000 ppm (22 ° C) or at 10,000 ppm (60 ° C) reached.
  • Acetic acid bacteria have a fairly high resistance to sulfurous acid. As can be seen from FIGS. 10 and 11, the acetic acid bacterium Gluconobacter can only be killed slowly. Both a high concentration of H 2 S0 3 and an increase in temperature cannot significantly improve the germicidal effect. A technically usable rapid germ killing with corresponding D values in the range of a few seconds, preferably less than 3 seconds, is not achieved even at the high concentration of 100,000 ppm at room temperature. The D22 value here is still 15 seconds.
  • Acetobacter aceti shows high resistance to sulfurous acid. However, rapid killing with a Dso value of 1.7 seconds can also be achieved with this acetic acid bacterium due to the synergistic effect of the mixed solution sulfuric acid / alcohol (20,000 ppm / 15% by weight) (FIG. 14).
  • the dependence of the killing time of the lactic acid bacterium Leuconostoc dextranicum on the temperature is shown in FIG. 15.
  • the greatest kill is achieved at 60 ° C with a concentration of 10,000 ppm.
  • the Dso value here is 1.45 seconds.
  • the synergistic effect of the H 2 S0 3 alcohol mixture is also clearly expressed when other alcohols are used instead of ethanol.
  • the addition of 1-propanol (Fig. 17), 2-propanol (Fig. 18), 1-butanol (Fig. 11), 2-butanol (Fig. 20) and n-amyl alcohol (Fig. 21) to sulfurous acid contributes significantly to the strengthening of the microbicidal activity against yeasts (Saccharomyces cerevisae).
  • the alcohol 1-propanol, in combination with sulfurous acid also accelerates the killing of molds - Mucor - (Fig. 22), acetic acid bacteria - Gluconobacter (Fig. 23) and lactic acid bacteria - L. dextranicum - (Fig. 24).
  • test results described and shown clearly show a synergistic effect of sulfurous acid and alcohol in killing the germs examined.
  • the combination of sulphurous acid with alcohol enables a quick destruction of the existing germs with D-values between 1 and 2 seconds by appropriate choice of the H 2 S0 3 concentration, the alcohol content and the temperature, so that the proposed mixed solution advantageously also on an industrial scale , in particular in the sterilization of plastic-coated packaging materials for fruit juice and wine filling or in the sterilization of wine bottles.
  • Ethanol is preferably used as the alcohol, although other alcohols can also be used.
  • the sulfurous acid is preferably present in a concentration of 10,000 to 100,000, in particular 10,000 to 50,000 ppm, based on the mixture. Particularly advantageous alcohol concentrations are in the range from 10 to 30, in particular 10 to 20,% by weight, based on the mixture. Temperatures between 20 and 80, preferably 20 and 50 ° C. are suitable by the treatment according to the invention.
  • Sulfuric acid is best obtained by reacting salt-like sulfur compounds with acid.
  • Na 2 S0 5 Na 2 S0 3 is also suitable alone or in conjunction with the aforementioned substance.
  • Citric acid is preferably used as the acid for adjusting the pH.
  • the packaging material can be treated by immersion, spraying or the like with the synergistic mixed solution according to the invention. It is also possible to use that salt-like sulfur compound, e.g. B. Na 2 S 2 0 5 , which provides the sulfurous acid, to be applied separately to the packaging material and then to dissolve it by adding an acidified, aqueous alcohol solution.
  • salt-like sulfur compound e.g. B. Na 2 S 2 0 5
  • the results are summarized in the tables below.
  • the invention is of particular advantage in the case of wine packaging, since wine naturally contains sulfurous acid and alcohol. No "foreign substances" need to be used to sterilize the packaging materials, which could impair the quality of the wine.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Basic Packing Technique (AREA)

Claims (11)

1. Procédé pour la stérilisation de matériaux d'emballage pour le remplissage aseptique de jus de fruits et de vin, par utilisation d'acide sulfureux, caractérisé en ce qu'on traite le matériau d'emballage avec des solutions aqueuses d'acide sulfureux et d'alcool.
2. Procédé selon la revendication 1, caractérisé en ce qu'on utilise comme alcool de l'éthanol.
3. Procédé selon la revendication 1, caractérisé en ce qu'on utilise comme alcool du butanol, du propanol et de l'alcool amylique.
4. Procédé selon la revendication 1 ou 2 caractérisé en ce que l'acide sulfureux est utilisé à une concentration de 10.000 à 100.000 ppm par rapport au mélange.
5. Procédé selon la revendication 4, caractérisé en ce que l'acide sulfureux est utilisé à une concentration de 10.000 à 50.000 ppm.
6. Procédé selon l'une quelconque des revendications 1 à 5, caractérisé en ce qu'on utilise une concentration d'alcool de 10 à 30 % en poids par rapport au mélange.
7. Procédé selon la revendication 6, caractérisé en ce qu'on utilise une concentration d'alcool de 10 à 20 % en poids.
8. Procédé selon l'une des revendications précédentes caractérisé en ce que le traitement est effectué à une température entre 20° et 80°C.
9. Procédé selon la revendication 8, caractérisé en ce que le traitement est effectué à une température entre 20° et 50° C.
10. Procédé selon l'une des revendications précédentes caractérisé en ce qu'on obtient l'acide sulfureux par conversion de composés sulfurés salins à l'aide d'un acide.
11. Procédé selon la revendication 10, caractérisé en ce qu'on utilise comme composé sulfuré Na2S205 et/ou Na2S03 et comme acide l'acide citrique.
EP85107396A 1984-06-19 1985-06-14 Procédé pour la stérilisation de matériaux d'emballage pour le remplissage aseptique de jus de fruits et de vin Expired EP0165573B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT85107396T ATE38809T1 (de) 1984-06-19 1985-06-14 Verfahren zur sterilisierung von packstoffen fuer die aseptische abfuellung von fruchtsaft und wein.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19843422683 DE3422683A1 (de) 1984-06-19 1984-06-19 Verfahren zur sterilisierung von packstoffen fuer die aseptische abfuellung von fruchtsaft und wein
DE3422683 1984-06-19

Publications (3)

Publication Number Publication Date
EP0165573A2 EP0165573A2 (fr) 1985-12-27
EP0165573A3 EP0165573A3 (en) 1986-12-30
EP0165573B1 true EP0165573B1 (fr) 1988-11-23

Family

ID=6238690

Family Applications (1)

Application Number Title Priority Date Filing Date
EP85107396A Expired EP0165573B1 (fr) 1984-06-19 1985-06-14 Procédé pour la stérilisation de matériaux d'emballage pour le remplissage aseptique de jus de fruits et de vin

Country Status (8)

Country Link
EP (1) EP0165573B1 (fr)
JP (1) JPS6181773A (fr)
AR (1) AR240783A1 (fr)
AT (1) ATE38809T1 (fr)
AU (1) AU575955B2 (fr)
CA (1) CA1239768A (fr)
DE (1) DE3422683A1 (fr)
ES (1) ES8608892A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8625607D0 (en) * 1986-10-25 1986-11-26 Laporte Industries Ltd Composition for treatment of bathtubs
FR2716081A1 (fr) * 1994-02-11 1995-08-18 Cogia Procédé de préparation de jus de fruits aptes à être conservés, dispositif pour mettre en Óoeuvre ledit procédé et jus de fruits de longue conservation.
IT1403634B1 (it) * 2011-01-17 2013-10-31 Spitaleri Metodo di produzione di una bevanda analcolica a base di uva e prodotto ottenuto con tale metodo.
DE102013011193B3 (de) * 2013-07-04 2013-12-05 Walter Mick Verfahren zum Reinigen und/oder Desinfizieren von Gefäßen, Flaschen, Kanistern und ähnlichen Behältern und deren Verschlüssen; abgefülltes flüssiges alkoholhaltiges Füllgut und Herstellverfahren hierfür

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB189519702A (en) * 1895-10-19 1896-02-15 Franz Hartmann An Improved Process for Manufacturing a Solution Containing Sulphurous Acid for Curative Purposes.
DE2454873C3 (de) * 1974-11-20 1979-05-10 Willibald 6363 Echzell Seibold Desinfizieren von Schneidwerkzeugen zum Schneiden von Brot und Backwaren
SE401913B (sv) * 1976-10-07 1978-06-05 Tetra Pak Int Anordning for sterilisering av en forpackningsmaterialbana
DE2807617C2 (de) * 1978-02-22 1986-10-09 Heess, Karl David Heinrich, 6840 Lampertheim Verfahren zum Sterilisieren von Getränkeflaschen
DE3036972C2 (de) * 1980-10-01 1986-04-03 PKL Verpackungssysteme GmbH, 4000 Düsseldorf Verfahren zum Entkeimen von Verpackungsmaterial
NZ203201A (en) * 1982-02-12 1985-01-31 Smith & Nephew Ass Sulphur dioxide-releasing composition containing hydroquinone
DE3240688A1 (de) * 1982-11-04 1984-05-30 Henkel KGaA, 4000 Düsseldorf Verwendung von alkylmonophosphonsaeuren als keimtoetende substanzen

Also Published As

Publication number Publication date
DE3422683C2 (fr) 1991-03-14
CA1239768A (fr) 1988-08-02
AR240783A2 (es) 1991-02-28
ES8608892A1 (es) 1986-07-16
AU4370085A (en) 1986-01-02
AR240783A1 (es) 1991-02-28
ATE38809T1 (de) 1988-12-15
ES544310A0 (es) 1986-07-16
EP0165573A2 (fr) 1985-12-27
JPH0548111B2 (fr) 1993-07-20
EP0165573A3 (en) 1986-12-30
JPS6181773A (ja) 1986-04-25
AU575955B2 (en) 1988-08-11
DE3422683A1 (de) 1985-12-19

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